Prep & Season Chicken: Slice each chicken breast horizontally into two thin cutlets (ensures fast, even cooking). Pat dry with paper towels. Season both sides with Italian seasoning, garlic powder, kosher salt, and black pepper. Lightly dredge each cutlet in flour, shaking off excess.

Sear to Golden Perfection: Heat 2 tablespoons olive oil in a large 12-inch heavy skillet (cast iron or stainless steel) over medium-high heat. Add chicken cutlets in a single layer and sear for 4-5 minutes per side until deeply golden brown and cooked through to 165°F (74°C). Transfer chicken to a warm plate and set aside.

Sauté Garlic & Sun-Dried Tomatoes: Reduce skillet heat to medium. Melt 2 tablespoons butter in the savory pan drippings. Add minced garlic and sliced sun-dried tomatoes. Sauté for 60 seconds until delightfully fragrant (be careful not to burn the garlic).

Build Creamy Parmesan Sauce: Pour in low-sodium chicken broth, using a wooden spoon to scrape up all flavorful browned bits from the pan bottom. Whisk in heavy cream and bring to a gentle simmer for 2-3 minutes. Lower heat to medium-low and gradually whisk in grated Parmigiano-Reggiano until melted into a glossy, velvety emulsion.

Wilt Spinach & Combine: Add fresh baby spinach to the simmering sauce and stir gently for 1-2 minutes until tender and bright green. Taste and adjust seasoning with a pinch of salt and cracked pepper if needed.

Return Chicken & Serve: Nestle the seared chicken cutlets and any accumulated juices back into the bubbling skillet. Spoon the rich garlic cream sauce over each piece of chicken and let simmer together for 1 minute to warm through. Garnish with fresh basil and serve immediately!